Greek Style Giant Beans Greek Style Giant Beans

Greek Style Giant Beans

These are so versitle; great as part of a mezze, as a side dish to barbecued meat, they're lovey for brunch with a couple of poached eggs, fab with a jacket potato with some feta crumbled on top or just on toast for a quick lunch. They re-heat well so you can make them ahead and they also freeze well. The chilli isnt traditional but I like a bit of a kick to mine. If you don't just leave the chilli out.


Prep 10 minutes
Total 55 minutes
Serves
US | Metric
Ingredients
  • 2 onions - diced
  • 2 cloves garlic - grated or crushed
  • 1 tsp chili powder (optional)
  • 1 tsp chili flakes (optional)
  • 2 400g tins butter beans
  • 2 tins chopped tomatoes
  • 3 bay leaves
  • 3½ tbsps oregano
  • 500 ml vegetable stock
  • 1 tsp red wine vinegar
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  1. In a large saucepan fry the onion and garlic in the oil for 5mins or so until soft. 
  2. Add spices and cook for about a minute. 
  3. Add the tomatoes, stock, oregano, bay leaves, beans and vinegar.
  4. Simmer for 45/60mins to reduce until the sauce has reduced to a lovely thick consistency. 


The beans are served with courgette fritters here. The recipe for them can be found here.


Greek Style Giant Beans Greek Style Giant Beans

Greek Style Giant Beans

These are so versitle; great as part of a mezze, as a side dish to barbecued meat, they're lovey for brunch with a couple of poached eggs, fab with a jacket potato with some feta crumbled on top or just on toast for a quick lunch. They re-heat well so you can make them ahead and they also freeze well. The chilli isnt traditional but I like a bit of a kick to mine. If you don't just leave the chilli out.


favorite
print
like

Prep 10 minutes
Total 55 minutes
Serves
US | Metric
Ingredients
  • 2 onions - diced
  • 2 cloves garlic - grated or crushed
  • 1 tsp chili powder (optional)
  • 1 tsp chili flakes (optional)
  • 2 400g tins butter beans
  • 2 tins chopped tomatoes
  • 3 bay leaves
  • 3½ tbsps oregano
  • 500 ml vegetable stock
  • 1 tsp red wine vinegar

  1. In a large saucepan fry the onion and garlic in the oil for 5mins or so until soft. 
  2. Add spices and cook for about a minute. 
  3. Add the tomatoes, stock, oregano, bay leaves, beans and vinegar.
  4. Simmer for 45/60mins to reduce until the sauce has reduced to a lovely thick consistency. 


The beans are served with courgette fritters here. The recipe for them can be found here.